Winter Squash Soup

 Adapted from The New Basics Cookbook

4 lbs. assorted squash (e.g., butternut and acorn)
2 medium carrots
1 onion
5 cups chicken or vegetable stock
1/2 teaspoon allspice
1/2 teaspoon ground ginger
Pinch cayenne
Salt to taste

Quarter each squash and scoop out the seeds/strings. Place in the pressure cooker on top of a metal trivet with water covering the bottom of the cooker. Cook on high for 14 minutes, then let the pressure release naturally. When the pressure has released, let squash cool slightly and scoop out the flesh into a Dutch oven, leaving the skin behind.

Meanwhile, dice the carrots and onion. When the squash is done, add the remaining ingredients to the pot with the squash. Bring to a boil, then drop to a simmer, stirring often. Simmer for 20 minutes, adjusting the spices if needed.

When the carrots are tender, use an immersion blender to carefully puree the soup.